Chicken & Basil Stir Fry Noodles

Serves 4 |

Prep 10 min |

Cook 10 min

2 tbsp olive oil
1 small onion, sliced
5–6 garlic cloves, sliced
1 long red chilli, finely sliced
1-2 cups mushrooms, chopped
500g chicken thigh fillets, finely sliced
1 tbsp AYAM™ Soy Sauce
1 tbsp AYAM™ Oyster Sauce
1 tsp AYAM™ Fish Sauce
½ bunch coriander, chopped
2 spring onions (scallions), cut into 3cm lengths
¼ cup Thai basil, leaves picked
1 packet 450g Hokkien Noodles
3 eggs, cracked into a bowl mixed with 1 tbsp rice wine vinegar, soy and oyster sauce

Cook the noodles in boiling water.
Heat a wok until smoking hot then add the oil and swirl to coat the surface. Add the chilli, onion and garlic and stir-fry for 15–20 seconds. Then add mushrooms and a little more oil.
Add the chicken and stir-fry for 1–2 minutes, or until most of the chicken has changed colour. Stir in the oyster, soy and fish sauces and add the coriander, spring onion and Thai basil.
Keep stir-frying and when the chicken is just cooked add the noodles to the wok and combine well. Gently add the eggs, turn off the heat and stir through.

Your cravings.
Satisfied.